I will usually make a double batch of these meatballs and I find that they freeze very well raw and then can be browned up to order for an easy dinner preparation. I would serve these with a lovely bunch of greens and maybe some rice. They also will move into the realm of a delicious warm bowl of Asian Soup by browning them off and floating them in a bowl of Chicken stock with Veggies. Top off the soup with a dash of sesame oil, chili sauce and fresh cilantro.
3 garlic clove, finely grated
2 lb ground chicken/turkey
2 T soy sauce
2 T Sesame Oil or Chili Oil
1 - 2 T Sriracha or Sambal Oelek, to your taste
1 - 2 T finely grated ginger, to your taste
2 leeks, thinly minced
1 cups low-sodium chicken broth
¼ C vegetable oil
1/2 teaspoon crushed red pepper flakes
Kosher salt, freshly ground pepper
scallions, for finish herbs
1 garlic clove, finely grated
1 t fresh ginger, finely grated
1 T veg oil
1 bag of Stir-Fry Mix
1 Bunch Kale or other Rich Leafy Green
Using your hands or a rubber spatula, gently mix garlic, chicken, sesame oil, soy sauce, ginger, 4 leeks/scallions, and ½- 1 cup broth in a medium bowl just to combine. Scooping out by the tablespoonful, form mixture into 1”-diameter meatballs. Here is where you can form the meatballs and freeze on a cookie sheet. After the meatballs are frozen your can store them in a Freezer bag for at least a month or more, until ready to use them in the destiny dish. To Enjoy right away: Heat oil in a large skillet over medium-high heat. Add meatballs and cook, turning occasionally, until golden brown all over, 8–10 minutes. Transfer to a plate.
Combine Stir Fry Mix and red pepper flakes in same skillet, season with salt and pepper, and cook over medium-high heat until veg is bright green and crisp-tender, about 3-5 minutes. Add meatballs and another 1½ cups broth. Bring broth to a boil, reduce heat, and simmer until meatballs are cooked through and vegetables are tender, 5–8 minutes. Serve sprinkled with more scallions.